Crispy Tofu Ciabatta — a plant-based Other recipe by BOSH!
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Crispy Tofu Ciabatta

We make this one pretty much every week and honestly it never gets old. There's something about crispy tofu in a ciabatta that just hits differently, that golden crunchy exterior giving way to something soft and satisfying inside a proper chewy roll. It's the kind of lunch that feels a bit fancy but comes together in about 25 minutes, which is our kind of cooking. Trust us on this one, once you've had tofu this crispy you'll never go back to the sad soggy stuff.

Cook: 25 min
Serves 2

Before You Start

  • Mixing bowl
  • Small bowl
  • Large frying pan
  • Tongs
  • Kitchen paper

Ingredients

  • 280g extra firm tofu
  • 4 tbsp cornflour
  • 1 tbsp sesame oil
  • 4 tbsp maple syrup
  • 2 tbsp rose harissa paste
  • the juice of one lime
  • vegetable oil
  • salt and pepper to taste
  • plant-based butter
  • Sriracha
  • jar of beetroot kimchi
  • 30g coriander leaves
  • 2 chunky loaves ciabatta

Method

1

Prepare the tofu

  • Drain and rip the tofu into long chunks and add to the mixing bowl.
  • Add the cornflour with a good pinch of salt and pepper.
  • Toss together until the tofu is completely coated.
2

Cook the tofu

  • Heat the frying pan to a medium heat with enough vegetable oil to cover the whole base of the pan.
  • Once hot, add the coated tofu chunks and cook for 8-10 minutes, turning regularly with tongs until golden and really crispy.
  • Once done, transfer the tofu pieces to kitchen paper and set aside to drain.
3

Make the sauce

  • In a small bowl, mix together the sesame oil, maple syrup, harissa paste and lime juice and stir to combine.
  • Cook over a medium heat for 2 minutes until slightly thickened but still saucy.
  • Once cooked, mix the tofu through the sauce.
4

Toast the bread

  • Place a large frying pan over a medium heat and add the plant-based butter.
  • Slice the bread loaves in half.
  • Once the butter has melted, add the bread (cut side down) and cook until golden brown.
  • Pushing each down to make them a bit thinner.
5

Assemble the sandwiches

  • Add a good dollop of the sriracha onto the base of each toasted bread slice.
  • Use a spoon to even out.
  • Add a good dollop of the kimchi on top of each.
  • Top with a big stack of the crispy tofu before topping with coriander.
  • Finally, top with the final slice of bread, squeeze down and serve.

Tips & Variations

  • Press your tofu well: The drier your tofu before you start, the crispier it gets. Even 10 minutes wrapped in a clean tea towel makes a real difference.
  • Season generously: Don't be shy with the salt and pepper when you're tossing the cornflour coating. That seasoning is doing a lot of work here.
  • Warm your ciabatta: We always give the ciabatta a quick few minutes in the oven or a dry pan. A warm, slightly toasted roll makes the whole thing so much better.

Why This Works

The trick is ripping the tofu rather than cutting it. Those rough, jagged edges grab onto the cornflour coating and fry up into these incredible craggy bits that are properly crispy all over. Getting the oil hot enough before the tofu goes in is the other big one, don't rush that step or you'll steam it instead of frying it.